Return to Main Recipes Page/Return to Home Page

Spinach Soup, Cream (D/P, KLP, TNT)
Source: Self
Serves: 6

1 onion, diced
2 medium potatoes, peeled and diced
2 tablespoons toasted minced onions (if you can't find them, make your own by toasting dry minced onion in a pan or the oven till light brown)
3 cups water
1 tablespoon vegetarian bouillon mix
14 ounces frozen chopped spinach
3 medium garlic cloves (I used frozen)
1 cup skim milk, or soy milk (not for Pesach)
1/8 teaspoon white pepper to taste
1/2 teaspoon dried dill, or 1-1/2 tsp. fresh

Place onion, potatoes, water, and bouillon mix in pot. Bring to a boil, then cover and turn down to simmer until the potatoes are tender (about 15 minutes).

Add the spinach and garlic and continue to simmer until the spinach is defrosted.

Puree the vegetables in their cooking water and return to the cooking pot. Stir in the milk. Add white pepper and dill. Heat, but do not boil.

Poster's Notes:
Since cool weather has finally arrived in Israel, I'm trying to add some tasty, easy to prepare soups to my repertoire. This spinach soup experiment was a hit with my husband. I find that the toasted minced onion adds a lot of flavor to soups and casserole dishes  not as much as fried onion, but with less work and fewer calories. You could probably add or substitute other herbs for the dill.

Posted by Annice Grinberg

Nutritional Info Per Serving: 79 Calories; trace Fat (4.0% calories from fat); 5g Protein; 15g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 627mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 0 Fat